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Gingered Apricot Pie

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Gingered Apricot Pie
  • Prep Time 25 min
  • Total Time 2 hr 40 min
  • Servings 8
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Fresh apricots and a handful of pantry ingredients are all you need to make this quick-prep pie. Make it even easier by starting with refrigerated pie crusts!

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
4
cups sliced peeled apricots
3/4
cup granulated sugar
5
tablespoons Gold Medal™ all-purpose flour
3/4
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1
tablespoon cold butter
2
tablespoons turbinado sugar (raw sugar)

Directions

  • 1 Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate. Trim excess dough from edge of plate; reserve excess dough.
  • 2 In large bowl, mix apricots, granulated sugar, flour, ginger and cinnamon. Spoon into crust-lined plate. Cut butter into small pieces; sprinkle over filling.
  • 3 Top with second crust; seal and flute. Cut slits in several places in top crust. If desired, use reserved dough to create shapes to decorate top of pie. Lightly brush top crust with water. Sprinkle with turbinado sugar.
  • 4 Bake 20 minutes. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning. Bake 20 to 25 minutes longer or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 1 hour 30 minutes before serving.
Tips  

Look for the turbinado or raw sugar near the granulated sugar or in the baking section of the grocery store. This speciality sugar has a very delicate molasses flavour-try it in your tea or coffee for a splash of a flavour.

Nutrition Information 
No nutrition information available for this recipe
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